Broccoli Soup Recipe

  • 3T Ina Paarman’s Vegetable Stock Powder
  • 5 cups water
  • 3 medium potatoes, peeled and cut into
small cubes
  • 2 onions, peeled and finely chopped
  • 4 cloves garlic, crushed
  • 2t Ina Paarman’s Seasoned Sea Salt
  • 500g broccoli, cut into florets
  • 1 bunch of chives, finely snipped
  • 1–2 wheels feta cheese, crumbled (optional)
Directions: In a large pot, dissolve the stock powder in the water and add the potatoes, onions, garlic and salt. Cook for 10 minutes over a medium heat. Add the broccoli florets and bring to the boil for 8–10 minutes, until the broccoli is just tender. Liquidise in a food processor, taste for seasoning and add half the chives. To serve, reheat and garnish with the remaining chives and the feta cheese (if using). Alternatively, in summer, you can serve it cold, topped with the feta cheese and chives. Tip: You can easily double and triple this recipe. The result will be just as delicious! Serves 4 You’ll find more delicious recipes in Tammi’s cookbook, 'Cooking For an Allergy-Free Lifestyle' (R220, Struik Lifestyle).